Cover Story Cider on the rise


Commercial production gaining ground as a viable beverage option for orchardists.


By Susan McIver A


n increasing number of this province’s tree fruit growers are looking to cider


production as a way to diversify their sources of income. “I’ve had close to 10 people contact me in the last year. Most calls have been this fall,” said Nick Ibuki, horticultural research technician with the Okanagan Plant Improvement Corporation in Summerland.


“We could see the market softening for apples in the early 1990s,” said Theresa Ross, who with her husband Dave started East Kelowna Cider, the first ‘land-based’ cidery (required to have at least half its product made from B.C.-grown fruit) in the Okanagan and the second in the province. Merridale Ciderworks, at Cobble Hill on southern Vancouver Island, began operations in 1990.


A cider maker since youth, Dave realized his hobby could be a good way to diversify.


Dave and


Theresa Ross, owners of East Kelowna Cider, by their


14,000-litre storage tank.


SUSAN MCIVER


“In 1994 we wanted a winery-type license, but the government wouldn’t give it to us,” Theresa recalled. She explained that Merridale had been operating under a special grandfathered license which did not apply to the Rosses’ proposed cidery. Theresa and Dave persisted until the provincial government began to reconsider.


Merridale Ciderworks


Subsequently, they helped to craft current regulations. In 2000, East Kelowna Cider opened it doors, offering cider made exclusively from dessert apples grown in orchards owned by the Ross family since 1942. Cider is available in kegs, six-packs and one-litre bottles.


“My next goal is British Columbia FRUIT GROWER • Winter 2011-12


to sell cider in cans,” said Theresa, who currently does all bottling by hand.


The Rosses also offer ice cider made from tree-frozen fruit and non- alcoholic cider.


This year Theresa launched an aggressive advertising campaign that has attracted additional local customers and tourists traveling by car, bicycle and tour bus.


To help boost the bottom line, she is increasing the selection of local food items in the tasting room and plans to obtain a picnic license. In 2004, the Okanagan


Similkameen Co-operative Growers Association hired fermentation specialist Dwight Brown to explore ways farmers could diversity their products.


Two years later, Gian Dhaliwal and her family used the technology developed by Brown to produce three ciders under the label of Orchard Hill Estate Winery.


Dhaliwal owns and operates 7


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